* Exported from MasterCook *

Kotopoulo Kokkinisto (Reddened Chicken)

Recipe By :"The Food of Greece" by Vilma Liacouras Chantiles
Serving Size : 6 Preparation Time :1:30
Categories : Low Carb 5-10 Poultry-Game Birds
2000 New Ethnic-Greek


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken pieces -- 1.5k
3 tb olive oil
1 Onion -- chopped
2 tb Butter
1 cup Dry white wine
- (more if necessary)
2 cups chopped tomatoes -- drained
2 tb Chopped fresh parsley
1 pn Dried marjoram -- or thyme
Salt & freshly ground pepper
Water if necessary

Wash and dry the chicken. In a frying pan, heat the oil or butter and sear the chicken over high heat, turning constantly to avoid burning the chicken. Remove each piece when reddish in color. Lower the heat and saute the onion until soft, adding butter while stirring. For a thicker sauce, add the flour and cook 2 minutes, then add the wine and tomatoes. Simmer until thickened, then strain the sauce into a baking-serving casserole. Sprinkle the herbs over the chicken, season lightly with salt and pepper, and shake the casserole gently. Chicken should be almost covered with liquid; if not, add a little water. Cover tightly and simmer over low heat or transfer to a medium oven350°F-180°C to bake for 1 hour, or until the chicken is tender and the sauce thick. Serve warm.


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Per serving: 1614 Calories (kcal); 162g Total Fat; (90% calories from fat); 30g Protein; 6g Carbohydrate; 224mg Cholesterol; 441mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 30 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
6.2 carbs, 1.5 fibre,29.1 protein, 134.6 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

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